• Almond Raspberry White Chocolate Bars

    Yield: One 9x13 pan, 28-32 finger desserts

    Crust

    2 sticks butter (16 tablespoons) salted butter, cold, and cut into small pieces, plus more for the baking pan

    1/2 cup powdered sugar

    1 3/4 cups all-purpose flour

    3/4 teaspoon almond extract

    ¼ teaspoon vanilla extract

    ¼ teaspoon salt

    Method

    Pre-heat the oven to 350° F. Butter a 9 x 13 metal baking pan.

    To the bowl of an electric mixer fitted with the paddle attachment, add all of the ingredients and mix it slowly until coarse crumbs form.

    Press the crumbs into the bottom of a 9x13 metal baking sheet, which is also known as a quarter sheet pan, and bake the crust for 25 minutes, until it is golden brown and completely cooked through. Remove it from oven and let it cool completely.

    Topping

    1/2 teaspoon salt

    1/2 cup sliced raw almonds

    1 1/4 cups seedless raspberry jam

    12 ounces white chocolate chips

    1 1/4 cups seedless raspberry jam

    Method

    In a small mixing bowl, toss the salt and almonds together.

    Spread the jam evenly over the cooled crust, then add the white chocolate chips, and top with the salted almonds.

    Bake the bars for 20 minutes, remove them from the oven, and let them cool.

    Luscious Lemon Ginger Squares

    Yield: 2-3 dozen squares depending on the size you cut them.

    Bake in 9 x 13-inch metal pan

    Crust

    2 sticks(16 tablespoons salted) butter, cold, plus more for baking pan

    ½ cup powdered sugar

    1 3/4 cups all-purpose flour

    2 tablespoons minced fresh ginger

    1/4 teaspoon salt

    2 tablespoons minced fresh ginger

    Additional butter for the baking pan

    Method

    Pre-heat the oven to 350° F. Butter a 9 x 13 metal baking pan.

    In the bowl of an electric stand mixer fitted with the paddle attachment, on medium speed, cream the butter and sugar together until they are light, approximately 5 minutes. Turn the mixture to the lowest speed and stir in the flour, ginger and salt until you have coarse crumbs.

    Pour the crumbs into the buttered baking pan and press them down with your fingers to fully cover the pan. Bake the crust for 25 minutes until it is golden brown and cooked through. Let it cool.

    Lemon Topping

    6 large eggs